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White chocolate cake.
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Hi. Does anyone have a recipe for a white chocolate cake?x
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White Chocolate Log
1tsp sunflower oil, 3 eggs, 115g caster sugar ( plus extra for sprinkling), 115g self raising flour, 55g grated white chocolate.
for the icing - 175g softened butter, 350g icing sugar, 1-2tbsp milk, 1tsp vanilla essence, 115g melted white chocolate
Preheat oven to 220C/ gas 7. Oil a swiis roll tin with the sunflower oil and line with baking paper. Place eggs & sugar in bowl over gently simmering water and whisk until thick and creamy. Remove from heat and continue to whisk until cool. Sift flour into mixture & stir lightly with 1tbsp water. Melt the choc. , stir until smooth , then stir into the mixture. Pour into tin and cook for 8-10 minutes. Remove from oven and turn onto a sheet of baking paper sprinkled with caster sugar , roll up and leave to cool.
Cream butter and icing sugar, adding enough milk to make smooth and spreadable. stir in vanilla essence and melted white chocolate.
Unroll cooled cake and trim edges. Spread one third of icing to within 5mm of edges and re-roll as tightly as possible. Use the remaining icing to cover the cake completely.
1tsp sunflower oil, 3 eggs, 115g caster sugar ( plus extra for sprinkling), 115g self raising flour, 55g grated white chocolate.
for the icing - 175g softened butter, 350g icing sugar, 1-2tbsp milk, 1tsp vanilla essence, 115g melted white chocolate
Preheat oven to 220C/ gas 7. Oil a swiis roll tin with the sunflower oil and line with baking paper. Place eggs & sugar in bowl over gently simmering water and whisk until thick and creamy. Remove from heat and continue to whisk until cool. Sift flour into mixture & stir lightly with 1tbsp water. Melt the choc. , stir until smooth , then stir into the mixture. Pour into tin and cook for 8-10 minutes. Remove from oven and turn onto a sheet of baking paper sprinkled with caster sugar , roll up and leave to cool.
Cream butter and icing sugar, adding enough milk to make smooth and spreadable. stir in vanilla essence and melted white chocolate.
Unroll cooled cake and trim edges. Spread one third of icing to within 5mm of edges and re-roll as tightly as possible. Use the remaining icing to cover the cake completely.
Hi Katie,
Have this from my Caf� Cakes book, so will be in grammes, not ounces (Australian).
White Chocolate mud cake
250g butter, chopped
150g white chocolate, chopped coarsely
440g caster sugar
250ml milk
225g plain flour
75g self-raising flour
1 teaspoon vanilla essence
2 eggs, beaten lightly
white chocolate ganache
125ml cream
300g white chocolate, chopped coarsely
Grease deep 20cm round cake pan/tin, line base and side with baking paper.
Combine butter, chocolate, sugar and milk in medium saucepan. Stir over low heat, without boiling, until smooth. Transfer mixture to large bowl, cool for 15 minutes.
Preheat oven to moderately slow, 160*C, 325*F, Gas mk 3
cont/
Have this from my Caf� Cakes book, so will be in grammes, not ounces (Australian).
White Chocolate mud cake
250g butter, chopped
150g white chocolate, chopped coarsely
440g caster sugar
250ml milk
225g plain flour
75g self-raising flour
1 teaspoon vanilla essence
2 eggs, beaten lightly
white chocolate ganache
125ml cream
300g white chocolate, chopped coarsely
Grease deep 20cm round cake pan/tin, line base and side with baking paper.
Combine butter, chocolate, sugar and milk in medium saucepan. Stir over low heat, without boiling, until smooth. Transfer mixture to large bowl, cool for 15 minutes.
Preheat oven to moderately slow, 160*C, 325*F, Gas mk 3
cont/
cont/
Whisk sifted flours into mixture, then stir in essence and eggs. Pour mixture into prepared pan. Bake in oven for 1 hour. Cover pan with foil, and bake about 45 minutes.
Stand cake in pan for 30 minutes, then turn onto wire rack to cool. Spread top and side of cold cake with white chocolate ganache.
Ganache:
Bring cream to a boil in small saucepan, then pour over chocolate in small bowl, stirring until chocolate melts. Cover, then refrigerate, stirring occasionally - about 30 minutes or until spreadable.
Whisk sifted flours into mixture, then stir in essence and eggs. Pour mixture into prepared pan. Bake in oven for 1 hour. Cover pan with foil, and bake about 45 minutes.
Stand cake in pan for 30 minutes, then turn onto wire rack to cool. Spread top and side of cold cake with white chocolate ganache.
Ganache:
Bring cream to a boil in small saucepan, then pour over chocolate in small bowl, stirring until chocolate melts. Cover, then refrigerate, stirring occasionally - about 30 minutes or until spreadable.
Corr ! Thanks Katie~ if I known that I would have spread it over 4 posts !! Lol
Knew I must have a recipe somewhere amongst the 100's of books. Amazingly though, seem few about. Have a small book given to me by a friend called "Great American Bake-In", which if anywhere will be in there. There is a recipe, but she has substituted cocoa powder, saying 'this layer cake should really have white chocolate layers.....'
Why change it? All her other ones stick to the American method etc.
The one I sent you does say in the summary that they use large eggs.
Anyhow, if you do attempt it - I hope it turns out OK...
n00dles xXx
Knew I must have a recipe somewhere amongst the 100's of books. Amazingly though, seem few about. Have a small book given to me by a friend called "Great American Bake-In", which if anywhere will be in there. There is a recipe, but she has substituted cocoa powder, saying 'this layer cake should really have white chocolate layers.....'
Why change it? All her other ones stick to the American method etc.
The one I sent you does say in the summary that they use large eggs.
Anyhow, if you do attempt it - I hope it turns out OK...
n00dles xXx
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